Lee Yeon-bok's Mala Jjajangmyeon
An upgraded version of instant jjajang ramyeon with fresh pork, onion, and Mala Xiang Guo sauce, transformed into a Chinese restaurant-style dry jjajangmyeon.
Ingredients needed 1 servings
Recipe
Cooking tips
- Use 'Mala Xiang Guo sauce' (for stir-frying), not soup-style mala tang sauce, to ensure it blends well with the jjajang sauce without separating.
- For a stronger spicy and numbing flavor, add Sichuan peppercorn oil (hwayou) to taste just before finishing.
Recommended for
- Those who want to enjoy instant jjajang ramyeon in a more refined, homemade style.
- Noodle enthusiasts who love trendy, spicy and numbing mala flavors.
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